Leek and Potato Soup

Name: Leek and Potato Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 400 g Leeks; 30 g Extra virgin olive oil; 2 g Bay leaf; 500 g Potatoes; 1000 g Chicken broth; 5 g Salt; 2 g Black pepper

Leek and Potato Soup · ready in 40 min · 4 servings · 210 kcal per serving · easy · 7 ingredients

A comforting bowl of silky leek and potato soup with gentle sweetness from slow-cooked leeks and a creamy texture created by tender potatoes, finished with fragrant olive oil and simple seasoning.

Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4
kcal: 210
Difficulty: easy

American French British Main dishes Soups Snacks & starters Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

400 gLeeks
30 gExtra virgin olive oil
2 gBay leaf
500 gPotatoes
1000 gChicken broth
5 gSalt
2 gBlack pepper

Equipment

stovetop, chef knife, colander, cutting board, ladle, mixing bowl, soup pot, wooden spoon

Instructions

Prep vegetables
Halve the leeks lengthwise, slice into thick rounds, soak in water to remove grit, then drain; peel and thinly slice the potatoes. · 8 min
What to look for: Leeks separated and free of grit
Heat pot
Heat a large soup pot over medium heat to warm it before adding oil. · 2 min
What to look for: Pot warm with slight heat shimmer
Soften leeks
Add extra virgin olive oil, leeks, bay leaf, salt, and pepper, then cook over medium heat, stirring, until the leeks soften. · 6 min
What to look for: leeks look soft and glossy
Add potatoes
Add the sliced potatoes to the pot, stirring as you go, and season with a little more salt and pepper if needed. · 5 min
What to look for: Potatoes submerged in oil and leeks
Simmer soup
Pour in the chicken broth, bring to a boil, then uncover and simmer until the potatoes are tender, lightly breaking them to thicken the soup. · 15 min
What to look for: gentle bubbling and slightly thickened broth
Serve soup
Remove and discard the bay leaf, then ladle the hot soup into bowls and serve. · 2 min
What to look for: Bay leaf removed, soup lightly thickened

Nutrition (per serving)

kcal	210
Protein	6 g
Carbohydrates	30 g
of which sugars	4 g
Fat	9 g
of which saturated	1 g
Fibre	5 g
Sodium	620 mg

Nutri-ScoreB

Allergens

Contains: nightshades

Storage and reheating

Fridge: up to 4 days
Freezer: yes, up to 3 months

Ingredient substitutions

Leeks

yellow onions: Sweeter when cooked but less delicate
shallots: Use slightly less as flavor is stronger

Extra virgin olive oil

butter: Adds richness but increases saturated fat
avocado oil: Neutral high-heat oil

Bay leaf

thyme sprig: Remove before serving

Potatoes

Yukon Gold potatoes: Ideal for creamy soups
cauliflower: Lower carb but less body

Chicken broth

vegetable broth: Use for vegetarian version